This Canned Pizza Sauce Recipe is made from scratch with fresh tomatoes, sautéed onion and garlic, and a blend of Italian herbs for a rich flavor that's far better than any sauce from the grocery store. It's safely water-bath canned with bottled lemon juice or citric acid, giving you a shelf-stable pantry staple that's ready when pizza night calls.
If you like this recipe, be sure to check out my Canned Tomato Sauce Recipe or Homemade Canned Spaghetti Sauce Recipe next! Then, browse all my Canning Recipes, too!
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My family thinks this is the best pizza sauce, and I have to agree. This easy pantry staple comes together in two stages. First, the sauce simmers on the stovetop until thick and flavorful. Then it's processed in a boiling water bath, so you can stock your pantry with jars that keep up to a year. I almost always have a jar ready for homemade pizza, calzones, or quick weeknight dinners.
Recipe Overview
- Yield: About 4-5 pints, easily doubled or tripled for a full canner load.
- Canning method: Water bath canning (no pressure canner needed).
- Processing time: 35 minutes for half pints or pints, 40 minutes for quarts, at elevations of 0-1,000 feet. See the altitude adjustment chart below.
- Shelf life: Up to 1 year stored in a cool, dark place.
- Perfect for: Homemade pizza night, calzones, stromboli, or anywhere a recipe calls for pizza sauce.
Note: Always adjust processing times for your altitude.
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Why Make Your Own Canned Pizza Sauce
Many store-bought pizza sauces are a thinner, blander version of tomato sauce dressed up with a label. Once I started canning my own, I noticed the difference immediately.
This recipe is seasoned specifically for pizza, with a stronger herb presence and a slightly thicker consistency that spreads easily without soaking into the crust.
It's also one of the easiest ways to put a bumper crop of garden tomatoes to work. A few jars of this in the pantry means pizza night is always just a crust and some cheese away. No last-minute grocery run required!
Ingredients You'll Need
- Ripe Tomatoes. Fresh or thawed frozen tomatoes both work well. Use the ripest tomatoes you can find. Paste tomatoes like Roma will give you a naturally thicker sauce with less simmering time.
- Onion and Garlic. Sautéed in olive oil before the tomatoes go in, these build a savory base flavor that plain tomato sauce doesn't have.
- Olive Oil. Used to soften the onion and garlic before adding the tomatoes.
- Dried Herbs. A blend of basil, oregano, and thyme gives this sauce its classic pizzeria flavor. An Italian seasoning blend also works.
- Garlic Powder and Onion Powder. Layered in alongside the fresh onion and garlic for a deeper, more concentrated savory flavor.
- Sea Salt and Black Pepper. Balances and rounds out the other ingredients.
- Crushed Red Pepper Flakes (optional). Adds a subtle background heat. Leave it out if you're making this for kids or a spice-sensitive crowd.
- Sugar or Honey. Just a touch, to balance the acidity of the tomatoes.
- Lemon Juice or Citric Acid. Added to each jar before filling, this ensures safe acidity for water bath canning. Always use bottled lemon juice, not fresh, because bottled is standardized to the proper acidity for canning.
How to Make Canned Pizza Sauce
This delicious pizza sauce recipe comes together in two parts. First, prep and simmer the sauce, then follow the canning process for shelf-stable jars.
Make the Pizza Sauce
Prep the tomatoes. Wash, core, and chop the tomatoes. For a smoother sauce, blanch and peel them first. To do so, boil the tomatoes in a large stock pot for about 30 seconds, transfer them to an ice bath, then slip off the skins. I don't think it makes much difference since you blend it all up anyway at the end, so I just chop them up, skins and all.
Sauté the aromatics. In a large pot, sauté the onion in olive oil until softened, about 5 minutes. Add the garlic and cook 1 minute more.
Simmer the sauce. Stir in the tomatoes, basil, oregano, thyme, garlic powder, onion powder, salt, pepper, red pepper flakes, and sugar or honey. Bring the mixture to a boil, then reduce to a simmer. Cook, stirring often, until the sauce is thick enough that it mounds slightly on a spoon, adjusting the cooking time as needed. It typically takes 60-90 minutes. I like to use an immersion blender to blend the sauce until smooth.
Can and Store
Prepare the jars. While the sauce simmers, wash your jars in hot, soapy water in the sink and keep them hot until ready to fill. Inspect each for chips or cracks.
Acidify each jar (do not skip or scale this step). Add exact amounts of bottled lemon juice or citric acid to each hot jar before filling. For half pints, add ½ tablespoon lemon juice or ⅛ teaspoon citric acid. For full pints, add 1 tablespoon lemon juice or ¼ teaspoon citric acid. If using quarts, include 2 tablespoons lemon juice or ½ teaspoon citric acid. This amount is per jar, not per batch, so it stays the same even if you double or triple the recipe.
Fill the jars. Place a canning funnel into a jar and ladle the hot sauce in, leaving ½-inch headspace. Run a small spatula around the inside of each jar to release any trapped air bubbles. Wipe the rim of the jar clean, apply the lid, and screw the band fingertip-tight. Repeat this with each jar.
Process in a boiling water bath. Place the jars in a boiling water bath canner, covering them with at least 1-2 inches of water. Process half pints or pints for 35 minutes, quarts for 40 minutes. Adjust for your altitude.
Cool and store. Remove the jars and let them cool undisturbed on a towel-lined counter for 24 hours. Check the seals, label, and store sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within 1 week.
Altitude Adjustments for Canned Pizza Sauce
If you live more than 1,000 feet above sea level, increase the processing time as follows:
| Altitude | Half Pints & Pints | Quart Jars |
| 0-1,000 ft | 35 minutes | 40 minutes |
| 1,001-3,000 ft | 40 minutes | 45 minutes |
| 3,001-6,000 ft | 45 minutes | 50 minutes |
| Above 6,000 ft | 50 minutes | 55 minutes |
Jeri's Top Tips
- Simmer uncovered so the sauce has room to reduce and thicken. If you cover the pot, you'll end up with a thinner sauce than you want for pizza.
- Don't rush the simmer. This canned pizza sauce recipe needs the full 60-90 minutes to thicken enough to spread without running. If it's still loose after 90 minutes, keep simmering in 10-minute increments until it holds its shape on a spoon.
- Blend to your preference. For a completely smooth pizza sauce, blend thoroughly with an immersion blender or food processor. If you like a bit of texture, pulse it just a few times instead.
- Leave ½-inch headspace. Too much or too little headspace can affect the seal.
Ways to Use
This canned pizza sauce is, of course, perfect for spreading on Quick No Rise Pizza Dough or Easy Sourdough Pizza Dough before adding your favorite toppings. I use it to make a variety of delicious pizzas like my Easy Spicy Diavola Pizza, Easy Smoked Pizza on Pellet Grill, Air Fryer Tortilla Pizza, and Air Fryer Naan Bread Pizza.
It's also great on calzones, stromboli, and flatbreads, or anywhere you'd use a thicker tomato sauce, such as my Smoked Sausage Pasta or as the base for a quick Rigatoni Al Forno. Try it as a dipping sauce for garlic knots or breadsticks, or spread it thin under melted mozzarella for an easy baked pizza dip, too.
Storage Tips
Once cooled, transfer jars of pizza sauce to a cool, dark place for up to one year.
Once you open a jar, or if any jars didn't seal properly, refrigerate after opening and use within 1 week, or freeze for 3-4 months for the best quality.
FAQs
Bottled lemon juice (or citric acid) provides the standardized acidity needed for safe water bath canning. Don't substitute fresh lemon juice, since its acidity can vary from lemon to lemon.
Yes. Thawed frozen tomatoes work just as well as fresh. Just be sure to drain off any excess liquid released during thawing so your sauce isn't watery.
Some tomatoes release more liquid than others as they simmer. Continue simmering uncovered past the 90-minute mark, checking every 10 minutes, until the sauce is thick enough to hold its shape on a spoon.
You can, but the onion and garlic are what give this sauce its savory, pizzeria-style flavor. If you'd rather have a more neutral tomato sauce, try my Canned Tomato Sauce Recipe instead.
Absolutely. Let the sauce cool completely, then freeze it in freezer-safe containers or bags for 3-4 months. Thaw in the fridge overnight when you're ready to use it.
More Easy Canning Recipes
If you're looking for more ways to stock your pantry, try these next:
Printable Recipe
Canned Pizza Sauce with Fresh Tomatoes
Ingredients
- 5½ pounds ripe tomatoes, cored and chopped (fresh or thawed frozen)
- ¾ cup finely diced onion
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
- 2½ teaspoons dried basil
- 2½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar (or honey)
For Each Jar (Before Filling)
- Half Pint: ½ tablespoon bottled lemon juice or ⅛ teaspoon citric acid
- Pint: 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
- Quart: 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
Instructions
- Prepare the tomatoes. Wash, core, and chop the tomatoes. For a smoother sauce, blanch them in boiling water for about 30 seconds, transfer immediately to an ice bath, then slip off the skins.
- Cook the aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Simmer the sauce. Add tomatoes, basil, oregano, thyme, garlic powder, onion powder, salt, pepper, crushed red pepper flakes (if using), and sugar to the pot. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 60-90 minutes, stirring often, until thick enough to spread easily on pizza. Blend with an immersion blender until smooth, if desired.
- Prepare the jars. Wash jars in hot, soapy water and keep them hot until ready to fill. Prepare lids according to the manufacturer's instructions.
- Acidify each jar. Add the appropriate amount of bottled lemon juice or citric acid directly to each hot jar before filling. Do not skip this step.
- Fill the jars. Insert a canning funnel into a jar and ladle the hot pizza sauce into the jars, leaving ½-inch headspace. Remove air bubbles with a bubble remover or thin spatula. Wipe the rims clean, place lids on top, and tighten bands fingertip-tight.
- Process. Place jars in a boiling water bath canner, making sure they're covered with at least 1-2 inches of water. Process half-pint and pint jars for 35 minutes or quart jars for 40 minutes. Adjust processing time for your altitude.
- Cool. Remove jars and place them on a towel-lined counter. Let cool undisturbed for 24 hours. Check that each jar has sealed before storing.
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Notes
- Always use bottled lemon juice or citric acid for safe water bath canning.
- Fresh lemon juice is not recommended because its acidity varies.
- Simmer the sauce uncovered so excess moisture can evaporate and the sauce thickens properly.
- If your tomatoes are especially juicy, continue simmering beyond 90 minutes until the sauce is thick enough to hold its shape on a spoon.
- Paste tomatoes (such as Roma) produce a naturally thicker sauce with less cooking time.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 1 week.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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